• Food Science and Preservation
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• v.9 no.4
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• pp.391-395
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• 2002

Thinned fruits, apple, pear and peach were investigated into chemical components and physiological activities. On proximate compositions, crude protein, crude fat and ash of thinned fruits were higher than those of ripe fruits, showing lower carbohydrate in thinned fruits. The contents of inorganic substance were Ca, Mg, P, Na, K and B in order. On heavy metals, As, Cd, Cr and Hg were not detected and Ge, Mo, Ni and Pb were trace. Organic acid in thinned apple and peach were detected as tartaric acid, citric acid, malic acid and succinic acid, but thinned pear did not contain citric acid. Free sugars in thinned pear and peach were composed of glucose, fructose and sucrose but sucrose was not detected in thinned apple. Contents of insoluble dietary fiber in thinned fruits were higher than soluble dietary fiber. The thinned apple extracts showed high antioxidant activity. Nitrite scavenging activity of thinned apple and pear extracts were 71∼80 e/o and 61∼63% at pH 1.2, respectively. Tyrosinase inhibitory activity of thinned pear extracts was 61.0∼89.4 ％, however peach extinct showed no activity.

• Food Science and Preservation
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• v.10 no.4
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• pp.534-539
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• 2003

This study was conducted to analyze components of the fruit of Etaeagnus multiflora to form a part of studies on the nutritional and functional materials of fruits and leaves of E. multiflora, and the development of a functional food. The moisture content of the fruit was 82.34%, and the content of carbohydrate, crude protein, lipid and ash was 15.4, 1.29, 0.79 and 0.54%, respectively. The pH of the fruit extract was 3.29, acidity 0.64%, and brix 14.0. Total sugar was contained 1.03/100g and reducing sugar was 3.27 g/100g. The content of soluble protein was 0.48 g/100g, and polyphenol was 0.28 g/100g. The glucose and fructose as a free sugar was 401.96 and 370.34 mg/100g, and account for a great portion of the components. Total content of free sugary was 0 mg/100g. The total amount of organic acid was 294.44 mg/100g, and the content of citric acid was 265.01 mg/100g, malic acid 18.16 mg/100g, and succinic acid 8.50 mg/100g. In the free amino acid, the concentration of serine was the highest (13.93mg/100g), and alanine, aspartic acid, cystine and methionine were high in the above order. The content of ascorbic acid was 131.35 mg/100g and that of dehydroascorbic acid was 431.37 mg/100g. Potassium, magnesium and sodium content were 627.44, 140.28, and 56.70 mg/100g, respectively.

• Korean Journal of Medicinal Crop Science
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• v.1 no.2
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• pp.171-177
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• 1993

This experiment was conducted to select and rear the adaptable cultivar which isused for various purpose and to build a year-round cultivation using with characters of aerial part and analysis of chemical components in 28 local cultivar of Artemisia princeps Var. The growth of aerial part, which are stem length, stem diameter, no. of branch, node, leaf size and leaf pubescence, in north local cultivars was more vigorous than those of south local caltivars. Fresh weight of "Myeongcheonssuk " was highest in local caltivars, and in view of local area, local cultivars which was collected from Iri Si and Euiseong Gun was shown the highest fresh weight. Local cultivars as mentioned above had a characters with plenty of leaves, nodes and pubescence of leaf is long. In chemical components of leaves in morth cultivar, content of N, MgO, Zn, Cu, Mn was high, while $P_2O_5,\;K_2O$ in middle local cultivars, Fe in south local cultivars. The more content of carbohydrate in leaves was high, the content of $K_{2}O$ had a increasing tendency. In local cultivars which was collected form Iri Si and Euiseong Gun with the highest fresh weight, content of $N,\;P_{2}O_5,\;K_{2}O$ was high, on the other hand content of MgO, Zn, Ca, Mn, Fe, was low in leaves of Artemisia Princeps Var.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1113-1118
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• 1997

Chemical components of domestic Angelica gigas Nakai and Angelica acutiloba Kitagawa were analyzed. Proximate analysis of each species showed crude protein 18.1% and 13.4%, crude lipid 8.9% and 4.3%, crude fiber 8.6% and 9.4%, crude ash 7.4% and 8.2%, and carbohydrate 57.0% and 64.7%, respectively. Contents of potassium which was found to be the most abundant mineral in both species were 2,740.0 mg% and 2,582.8 mg%, and those of sucrose were 0.4 % and 0.3% respectively while neither fructose nor glucose were detected in each species. Major fatty acids in Angelica gigas Nakai and Angelica acutiloba Kitagawa were linoleic acid (60.8% and 59.5%), palmitic acid (17.4% and 15.3%), oleic acid (8.8% and 7.7%) (respectively) but there was no significant difference between two species. Arginine was revealed as the most abundant amino acid in both species with 2,599.8 mg% in Angelica gigas Nakai and 1,543.4 mg% in Angelica acutiloba Kitagawa. Angelica gigas Nakai and Angelica acutiloba Kitagawa also were shown to contained 10.5 mg% and 12.2 mg% $vitamin\;B_1$, 0.1 mg% and 0.04 mg%, $vitamin\;B_2$, 4.3% and 0.8% decursin, and 988.0 mg% and 900.0 mg% tannin, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.993-998
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• 2011

Citrus peel powder was used to substitute 2%, 4% and 6% rice flour for making sulgidduk. Proximate composition, sensory characteristics, and principle components of sulgidduk containing citrus peel were analyzed and compared with those of sulgidduk. Protein, fat, carbohydrate, ash, color b-value (yellowness index), springiness, and adhesiveness of sulgidduk all significantly increased, whereas color L- and a-values, hardness, cohesiveness, and chewiness of sulgidduk decreased with the addition of citrus peel powder. No significant differences were observed regarding the contents of moisture and carbohydrates, or fracturability in any of the samples. Substitution of rice flour with citrus peel powder showed acceptable sourness and bitterness sensory scores, which were comparable to sulgidduk. Principle components analysis revealed total variation of 94% in the main structured information: PC1 and PC2 showed 79.31% and 14.69% variation. CP-B (citrus peel powder 4%) and CP-C (citrus peel powder 6%) associated the strongest with PC1 and sulgidduk without citrus peel powder associated with PC2. Attributes associated strongly with PC1 were color, bitterness, adhesiveness, and sourness. Therefore, sulgidduk containing CP-B can be developed based on its favorable quality characteristics and sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.891-896
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• 2006

The chemical components and antimicrobial effects were investigated to provide basic data that will predict the usefulness of Corni fructus as food materials. The carbohydrate, crude protein, lipid and ash contents of Corni fructus were 87.7, 3.2, 4.5 and 4.6% in dry basis, respectively. Total amino acid content of Corni fructus was 2,470 mg%. Major amino acids of Corni fructus were aspartic acid (523 mg%) and glutamic acid (247 mg%). The compositions of total saturated and unsaturated fatty acids of Corni fructus were 30.8% and 69.2%, respectively. Major fatty acids of Corni fructus were linolic acid (33.3%), palmitic acid (25.1%), linolenic acid (21.6%) and olcic acid (13.2%). The mineral contents of Corni fructus were 2067.5 mg% of K, 372.9 mg% of Ca and 98.4 mg% of Mg in dry basis. The organic acid contents of Corni fructus were 19,478 mg% of formic acid, 18,167 mg% of succinic acid, 14,487 mg% of malonic acid and 13,018 mg% of malic acid. Naengmyon yuksu (beef stock for cold noodles) were prepared with the addition of Corni fructus. Corni fructus added to Naengmyon yuksu inactivated microorganism and inhibited the growth of microorganism during storage at $10^{\circ}C$. Naengmyon yuksu added 1.5 g of Corni fructus showed the highest sensory scores.

• Food Science and Preservation
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• v.15 no.5
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• pp.719-724
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• 2008

The overall objectives of this study were to examine the potential of sturgeon as an intermediate moisture food (IMF) by measurement of nutritional components, such as minerals, fatty acids, amino acids, and water activity. Chemical compositions were as follows:moisture 73.2%, crude protein 19.9%, crude lipid 5.7%, ash 1.1%, and carbohydrate 0.1%. Minerals were K 317.70, P 259.88, and Mg 29.78 mg/100 g. Fatty acids detected were oleic acid (40.46% of total), palmitic acid (23.27%), and linoleic acid (15.35%). In addition, sturgeon was very rich in glutamic acid (1,189.71 mg/100 g) and deficient in serine (55.12 mg/100 g). Moisture content and water activity of sturgeon dried at $40^{\circ}C$ after soaking in different concentrationsof sugar and salt solutions were 15.12-16.24% and 0.68-0.79, respectively. Sensory evaluation of sturgeon soaked in different concentrations of sugar and salt solutions indicated that sturgeon soaked in 3.0% (w/v) sugar and salt solution scored highest.

• Journal of Life Science
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• v.15 no.1 s.68
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• pp.49-54
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• 2005

This study was conducted to determine the total carbohydrate (CHO), nitrogen free extract (NFE), non fiberous carbohydrate (NFC) and ditery fiber (NDF, neutral detergent fiber; TDF, total dietary fiber; IDF, insoluble dietary fiber; SDF, soluble dietary fiber) of 17 kinds of domestic and Chinese herbs. The samples were dried at 60t for 24 hrs and ground to pass a 0.5mm screen. The contents of NFE was ranged from $85.73\%\;to\;57.57\%$, NDF was ranged from $85.72\%\;to\; 29.74\%$, CHO was ranged from $92.68\%\;to\;63.01\%$, TDF was ranged from $87.33\%$to 17.21, IDF was ranged from $86.37\%\;to\;14.56\%$, SDF was ranged from $6.06\%\;to\;0.97\%$ on domestic herbs in dry matter basis. NFE was ranged from $95.33\%\;to\;35.24\%$, NDF was ranged from $71.48\%\;to\;29.74\%$, CHO was ranged from $78.77\%\;to\; 35.24\%$, TDF was ranged from $86.43\%\;to\;16.22\%$, IDF was ranged from $85.98\%\;to\;13.04\%$, SDF was ranged from $4.13\%\;to\;0.45\%$ on Chinese herbs in dry matter. The several components of domestic and Chinese herbs were not significantly of TDF and IDF, but SDF was significantly by tow-tailed test. The correlationship of several herbs were r=0.99 between TDF and IDF (p<0.01), r=0.51 between TDF and SDF (p<0.01)on domestic herbs. The correlationship of 10 kinds herbs r=0.99 between TDF and IDF (p<0.01), r=0.50 between TDF and SDF (p<0.01) on Chinese herbs, respectively.

• Journal of Environmental Science International
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• v.23 no.2
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• pp.165-170
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• 2014

Despite abundant nutritions, krill is barely used for human consumption. The objective of this study was to investigate the nutritional component and amino acid composition of krill and further utilizes it for food resource. Proximate compositions of krill meal were consisted of crude protein 58.85%, ash 13.89%, crude fat 12.45%, carbohydrate 11.01% and moisture 3.80%. The amount of total amino acid was 54.74 g%, and the major amino acids were glutamic acid (7.71 g%), aspartic acid (6.20 g%), leucine (4.72 g%), lysine (4.41 g%), arginine (6.49 g%) and alanine (3.25 g%), respectively. Total essential amino acid content was 21.87%, and the major amino acids were leucine (4.72 g%), lysine (4.41 g%) and isoleucine (2.90 g%), respectively. Content of total free amino acid in krill meal was 20224.30 mg/kg, and the major free amino acids were taurine (4501 mg/kg), arginine (3130.60 mg/kg), proline (2302.90 mg/kg), alanine (2088.10 mg/kg), glycine (1606.40 mg/kg) and lysine (1197.40 mg/kg). Especially, taurine was the most abundant of all free amino acids. Thus, these data indicate that krill seems to be abundant protein source food.

• Korean Journal of Agricultural Science
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• v.26 no.1
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• pp.71-76
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• 1999

The methanolic extracts from the elm (Ulmus davidiana var japonica) root barks which have been known as an oriental medicine Eubackpie for the treatment of edema, ulcer and inflammation were examined for their bacteriocidal effects on mastitis pathogens of milk cows. The growth of the pathogenic bacteria such as Staphylococcus aureus and Streptococcus sp. No. 12 was markedly inhibited by the chloroform fraction among the extracts, and these antibacterial activities were also supported by MIC test. Water-soluble mucilage was obtained from the root barks with a yield of 36.8~40.2% by dry weight basis. This substance appeared to be a kind of polysaccharide with $61.0{\pm}1.0%$ carbohydrate content, and to have hygroscopic and astringent properties due to its high viscosity and water absorption.